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Leena Cooks and Cans: Caramelized Onion Jam Update

By on Nov 17, 2014 in Canning, Jam, Leena Cooks, pH of food, Savory | 0 comments

My caramelized onion jam canning post has been the MOST commented on post on my entire site—even during times when I have had to take a break from writing. Many of you have had questions about the details (the weight of the onions, do you need to pH test to can, etc). Some of you have said it is impossible for this to be safe to waterbath can for various reasons (too much oil, disagreement on the proper pH level for water bath canning food, etc). Since it has been three years since I posted the recipe, I decided it was a good time to write an update and combine my three previous posts on this topic (this one, this one and this one) into one. I made a small batch, tested the pH, and have made the recipe more detailed. Check it out! So first off, there has been one MAJOR change since the last time I posted about this recipe. My daughter. She still doesn’t nap, but she also...

Leena Cooks and Cans: Caramelized Onion Jam…with a no-napping 2 month old

By on Aug 16, 2011 in Canning, Condiments, Jam, Leena Cooks, Recipes, Savory | 19 comments

My caramelized onion jam with hints of balsamic and rosemary. Did you just get a mouth boner? Cuz I sure did. So, I’m pretty sure I’m crazy. No sane person would ever try to can, let alone can jam, with a 2 month old. Especially one that refuses to nap for more than 20 minutes at a time and eats every hour and a half. What can I say? I like to roll dangerously close to the line of insanity for the sake of caramelized onions at my reach all year round. Making them from scratch every time is a bitch. Is the jam ridiculously delicious? Hell yeah! Was the process ridiculously hard with a baby? Fuckin’ eh. But lucky for you, I came away with a few pointers for you other psycho moms out there interested in canning with babies. It is possible! My tips and the recipe after the jump.  The highlights of my canning experience: there was a lot of crying at first, both from the...

Leena Cooks n Cans: Spicy Sweet Chile Jam for Tigress Can Jam October

By on Oct 18, 2010 in Canning, Condiments, Jam, Leena Cooks, Savory | 3 comments

While living in Australia, I discovered a delicious food tradition in a local pub–an Asian-style sweet chili sauce. Aussies LOVE their sweet chili sauce on just about anything from chicken to burgers, but their favorite use is as a dip with sour cream and chives for potato wedges. The crispy potato gets coated in a layer of cooling sour cream followed by a light, slightly sweet, slightly spicy layer that is positively addicting. Three cities and one world-wide move later, and you will still find a bottle of Asian sweet chili sauce in my fridge, waiting for some fries or egg rolls. One of my favorite parts about knowing how to cook is learning how to create the dishes and condiments I am obsessed with, so I can have a constant supply. Needless to say, I was HELLA excited about this month’s can jam focus–chile peppers! Check out more food porn and my spicy sweet chile...

Leena Cooks n Cans: Raspberry Jam

By on Sep 27, 2010 in Canning, Jam, Leena Cooks, Sweet | 1 comment

As I get older, one of the things I love most about being an adult is the ability to make the rules in your own life. Want to stay up all night playing video games? Do it. Pizza for breakfast? Why not! I particular enjoy making up holiday food traditions, ones I will force my future children to follow for years to come, whether they enjoy it or not. The first one I’ve decided on? Homemade brioche doughnuts filled with raspberry jam for Christmas morning. To me, nothing says decadence and simplicity more than a proper raspberry jelly doughnut, and after making some with my old culinary school friends in Chicago, I was hooked. I knew it had to be a special, once a year only sort of treat, because fried foods and my ibs aren’t the best of friends, so Christmas it was. And what is the key ingredient in raspberry jelly doughnuts? Say it with me–RASPBERRY JELLY! But since I...

Leena Cooks n Cans: The Perfect BBQ Appetizer- Tomato Basil Jam

By on Aug 16, 2010 in Appetizers, BBQ, Canning, Condiments, Jam, Leena Cooks, Savory | 13 comments

Welcome to the August Tigress Can Jam, topic: TOMATOES!! By now, most of you know that I am participating in a year-long canning group hosted by Tigress over at Tigress in a Jam. The rules are simple. Each month, someone picks an ingredient, and everyone has a few weeks to create something with that ingredient, can it using a water bath canner, and post it on their blogs. Here’s the run down of the past seven months: January: Citrus- I made blood orange port marmalade February: Carrots- I made a gajar ki chutney with caramelized shallots March: Alliums- I made an onion, apple ale relish April: Herbs- I made a strawberry rhubarb rosemary jam May: Rhubarb- I made a spiced rhubarb jam June: Berries- I made my famous Chinese 5 spice pickled cherries July: Cucurbits- I made 5 different pickles and relishes: spicy garlic dill cucumber slices, bread and butta cucumber slices, bbq...